Creamy Vegan Caesar Salad
Ingredients
Croutons
-
2
cups
crusty vegan sourdough bread, torn into 1 inch pieces
-
1
teaspoon
oil
-
to taste
salt
-
to taste
pepper
Vegan Caesar Dressing
-
2
tablespoons
oil
-
¼
cup
tahini or ½ cup raw cashews boiled for 5 minutes
-
3
cloves
garlic, minced
-
2
teaspoons
capers
-
1
tablespoon
nutritional yeast
-
1
teaspoon
dijon mustard
-
1-2
tablespoons
lime or lemon juice
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
½
cup
water
Vegan Caesar Salad
-
2
heads
crispy romaine lettuce, washed, dried and chopped
-
¼
cup
vegan parmesan cheese
-
¼
cup
vegan coconut bacon
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Add the bread cubes to the baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat and bake for 5 minutes.
- While the croutons are baking, combine all dressing ingredients in a blender and blend until smooth.
- In a large bowl, add the chopped lettuce and drizzle with dressing. Toss to combine.
- Add the croutons, coconut bacon, and vegan parmesan to the salad and toss again.
- Serve immediately with extra toppings on the side.
Nutrition Facts (estimated)
Servings
6 servings
Calories
169
Total fat
12g
Total carbohydrates
12g
Total protein
4g
Sodium
369mg
Cholesterol
0mg
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